Spaghetti con Pesto alla Siciliana

Ingredients

• 50 g skinned almonds 
• 4 servings extra virgin olive oil as required 
• 20  basil leaves fresh
• 4  garlic cloves peeled halved
• 80 g parmesan freshly grated
• 4 servings bell pepper to taste
• 500 g wholewheat spaghetti 
• 150 g sundried tomatoes drained in oil

Equipment

• food processor
• bowl
• frying pan
• sauce pan

Directions

1. Place the almonds in a frying pan over a medium heat and toast until golden brown all over. Set aside to cool.
2. Place the basil and sun-dried tomatoes in a food processor with the garlic. As you start to blitz, pour in enough oil to create a smooth paste.
3. Add the almonds and continue to blitz until creamy.
4. Add more oil if necessary.
5. Transfer the mixture to a large bowl and use a fork to fold in the Parmesan Cheese. Season with salt & pepper and set aside.
6. Cook the pasta in a large saucepan with plenty of boiling salted water until al dente.
7. Drain well and tip into the bowl with the pesto.
8. Mix everything together for 30 seconds to allow the pesto to coat the spaghetti.
9. Serve immediately, with a few basil leaves scattered on top.